Apple Cinnamon Greek Yogurt Muffins

These Apple Cinnamon Greek Yogurt Muffins are soft, moist, fluffy, and packed with juicy apple pieces and warm cinnamon flavor. Greek yogurt adds tenderness and moisture, while fresh apples make every bite delicious. They’re perfect for breakfast, lunchboxes, afternoon tea, or a cozy sweet snack!

Prep time

15 minutes

Bake time

18–23 minutes

Yield

12 muffins

Ingredients
Tap ingredients as you prepare them.

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All-purpose flour
1¾ cups (220 g)

Baking powder
2 tsp

Baking soda
½ tsp

Ground cinnamon
1½ tsp

Salt
¼ tsp

Eggs
2 large

Plain Greek yogurt
¾ cup (180 g)

Brown sugar
½ cup (100 g)

Granulated sugar
¼ cup (50 g)

Neutral oil or melted butter
⅓ cup (80 ml oil)

Vanilla extract
1 tsp

Milk
2 tbsp, as needed

Apple, peeled or unpeeled
1 large (about 150–180 g), diced
Optional cinnamon topping:

1 tbsp granulated sugar

¼ tsp ground cinnamon

Optional add-ins:

½ cup chopped walnuts or pecans

⅓ cup raisins

¼ cup rolled oats for a little texture

Instructions
Heap of diced fresh apples on wooden chopping board for making apple compote
1. Prepare the oven and apples

Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it. Dice the apple into small pieces.

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2. Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until evenly combined.

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3. Mix the wet ingredients

In a separate large bowl, whisk the eggs, Greek yogurt, brown sugar, granulated sugar, oil or melted butter, and vanilla until smooth.

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4. Combine the batter

Add the dry ingredients to the wet mixture. Stir gently until just combined, then fold in the diced apples. If the batter is unusually thick, add up to 2 tablespoons of milk. Avoid overmixing.

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5. Fill the muffin tin

Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle with the optional cinnamon-sugar topping.

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6. Bake until golden

Bake for 18–23 minutes, or until the tops spring back lightly and a toothpick inserted into the center comes out clean or with a few moist crumbs.

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7. Cool and enjoy

Let the muffins rest in the pan for 5 minutes, then transfer them to a wire rack. Enjoy warm or at room temperature.

Nutrition information
Approximate nutrition per muffin, based on 12 muffins and the recipe above, without optional nuts or toppings.

Nutrient

Per muffin

Calories

185–205 kcal

Carbohydrates

27–30 g

Protein

4–6 g

Total fat

6–8 g

Saturated fat

1–2 g

Fiber

1–2 g

Total sugars

12–15 g

Sodium

150–220 mg

These are estimates, not laboratory-tested values. Actual nutrition will vary depending on the yogurt, apple size, oil or butter, flour, and brands used.

Allergen information
Contains: Wheat (gluten), eggs, and milk.

May contain: Tree nuts if walnuts or pecans are added, or if ingredients are exposed to cross-contact.

Nut-free option: Leave out all nuts and check ingredient labels for cross-contact warnings.

Gluten-free option: Use a suitable 1:1 gluten-free baking flour blend.

Dairy-free option: Use an unsweetened, thick plant-based yogurt and dairy-free milk; the texture may differ.

Egg-free option: An egg substitute formulated for baking may work, but the muffins may be denser.

If baking for someone with a serious allergy, check every packaged ingredient and avoid cross-contact with utensils, pans, and work surfaces.

Storage tips
Room temperature: Store in an airtight container for up to 2 days, provided they are fully cooled and your kitchen is not excessively hot.

Refrigerator: Store for up to 5 days in an airtight container.

Freezer: Freeze individually wrapped muffins for up to 3 months for best quality.

Reheating: Microwave a muffin for about 15–25 seconds, adjusting as needed.

Frequently asked questions
1. Can I use regular yogurt instead of Greek yogurt?

Yes. Use plain, unsweetened yogurt. If it is very runny, reduce any additional milk and expect a slightly different texture.

2. Which apples are best for muffins?

Honeycrisp, Gala, Fuji, Granny Smith, and Pink Lady all work well. Tart apples provide contrast to the sweetness of the batter.

3. Do I need to peel the apples?

No. Leave the peel on for extra texture and fiber, or peel them for a softer, more uniform muffin.

4. Can I use whole-wheat flour?

Yes. Replace up to half of the all-purpose flour with whole-wheat flour. Using 100% whole-wheat flour may make the muffins denser.

5. Can I reduce the sugar?

Yes. You can try reducing the combined sugar by about ¼ cup. The muffins will be less sweet, and the texture may change slightly.

6. Can I add nuts?

Absolutely! Fold in ½ cup chopped walnuts or pecans. For the best texture, chop them into small pieces. Avoid nuts if serving anyone with a nut allergy.

7. How do I keep my muffins moist?

Use thick Greek yogurt, measure the flour carefully, avoid overmixing, and remove the muffins from the oven as soon as they are baked through.

8. Why did my muffins turn out dense?

Common causes include overmixing the batter, using too much flour, expired leavening agents, or substituting ingredients without adjusting the liquid.

9. Can I make mini muffins?

Yes. Divide the batter into mini muffin cups and begin checking for doneness after about 10–13 minutes.

10. Can I prepare the batter ahead of time?

For the best rise, bake soon after mixing. You can measure the dry ingredients and prepare the apples separately ahead of time, then combine everything shortly before baking.

11. Are these muffins suitable for children’s lunchboxes?

Yes, once cooled. For young children, cut the muffin into age-appropriate pieces and avoid whole nuts or other choking hazards.

12. How do I know when the muffins are done?

The tops should be lightly golden and spring back when gently pressed. A toothpick should come out clean or with a few moist crumbs, not wet batter.

Recipe card
Schnell und einfach: Saftige Apfel-Zimtmuffins mit Joghurt
Apple Cinnamon Greek Yogurt Muffins
Soft, tender muffins with fresh apples and warming cinnamon.

15 min prep

18–23 min bake

12 servings

Ingredients

1¾ cups all-purpose flour

2 tsp baking powder

½ tsp baking soda

1½ tsp cinnamon

¼ tsp salt

2 eggs

¾ cup plain Greek yogurt

½ cup brown sugar

¼ cup granulated sugar

⅓ cup oil or melted butter

1 tsp vanilla

1 large diced apple

Up to 2 tbsp milk, if needed

Method

Preheat oven to 375°F (190°C) and line a 12-cup muffin pan.

Whisk together the dry ingredients.

Whisk together the eggs, yogurt, sugars, oil, and vanilla.

Fold the dry mixture into the wet mixture, then fold in the apples.

Divide into muffin cups and bake for 18–23 minutes.

Cool for 5 minutes in the pan, then transfer to a rack.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.